88-Lancaster Firming, Saturday, September 18, 1999
If you are looking for a recipe but can’t find it, send
your recipe request to Lou Ann Good, Cook’s Question
Comer, in care of Lancaster Farming, P.O. Box 609, Eph
rata, PA 17522. There’s no need to send an SASE. If we re
ceive an answer to your question, we will publish it as
soon as possible. Sometimes we receive numerous
answers to the same request, but cannot print each one.
Answers to recipe requests should be sent to the same
address.
QUESTION A reader wants to know if it’s possible to
make puffed wheat or puffed rice without much financial
investment.
QUESTION Gerald Nuxoll, Boise, Id., wanted the exact
recipe for rice pudding that James Michenor describes on
pages 4 and 5 of his book, 'The Novel.” The oven-cooked
recipe started with a mixture of rice, milk, eggs, and sugar.
After a period of time, cinnamon and raisins were added. Nux
oll has been able to find lots of stovetop recipes but wants an
oven recipe. The book setting was in the area covering Lan
caster, Berks, Lehigh Counties.
QUESTION Kris and Susan, readers from New Jersey,
want a great recipe for baking Amish-type hard pretzels at
home.
QUESTION A subscriber wants a recipe to make a soft,
tasty bread using both whole wheat flour and white flour.
QUESTION Betty Jakum, Littiestown, wants to know
how to prevent soggy pie crust bottoms. Her pies appear to be
cooked except the bottom crust is doughy.
QUESTION A York reader is looking for a recipe for
apple walnut bread with sugar topping. She said the recipe
appeared in this paper under “apple topics” a few years ago.
Did anyone dip the recipe? Send it in please.
QUESTION Mandy Hodecker would like the recipe for
key lime meringue pie. She would also like the filling recipe for
white whoopie pies.
QUESTION G. Sweitzer, Airville, would like redpes for
canning cantaloupes and for using gray hubbard squash.
QUESTION Wanda Boop, Mifflinburg, would like
recipes for making goat's cheese. She also has goat milk for
sale, for which you can contact her at R. 2, Box 80, Mifflinburg,
PA 17844.
QUESTION Shirley Schwoerer, Wysox, lost her recipe
for Impossible Pineapple Pie, anyone have one for her? Shir
ley writes (with a smile) that she would be lost without this
paper because her hubby says that she can't even boil water
without a recipe.
QUESTION Evan Weidman, Newville, would like a
recipe to make a large amount of barbecue sauce.
QUESTION Howard Pensack, Belvidere, N.J., writes
that he has an abundance of garlic and would like a recipe for
pickled garlic as produced by the Amish in Lancaster County.
Ingredients indude garlic cloves, vinegar, onions, green pep
per, salt, sugar, dill seed, and mustard seed.
QUESTION —Donna Girardin, Campbell Hall, N. V., would
like a recipe for "half-sour pickles," which she said are often
sold at flea markets and fairs. Would appreciate canning
instructions to go with it.
QUESTION Elmer McGowan, Millerstown, wants a
recipe to make tongue souse.
QUESTION—A Pottsville reader is looking for barley flour
and other specialty flours.
QUESTION Phyllis Stauffer, Carlisle, wants a recipe
that Little Caesar’s used to have. It was a buttery dip with
herbs that they served with breadsticks.
QUESTION Charles Ensor, Sparks, Md., would like a
recipe for sweet Italian sausage.
QUESTION A reader would like recipes to use barley in
stews, as a whole-grain breakfast cereal, etc.
QUESTION Dianne Decker, Shippensburg, wants a
recipe for Shaker Pie, which is a very wet pie made with
coconut.
Cock’s
QUESTION Fern Gerth would like a recipe for lime
marmalade.
QUESTION Lenora Kumler, Ouncannon, would like a
recipe for flap jacks using eggs, flour, and milk. Flapjacks are
fried in an iron skillet like pita bread but eaten like pancakes
with butter and molasses.
QUESTION —A reader wants to know where to buy Swiss
cheese with a touch of ham and blue cheese by the roil or
pound. She can find these items in 4-ounce packages, but
they are very expensive. She would also like to know where to
buy shrimp chips in a big box.
QUESTION Arlene from Snyder County would like
recipes for Swiss Chard.
QUESTION Lou Ann Sutter, Lebanon, wants to know
where she can buy Cento Stuffed Cherry Peppers, only this
item, not other Cento products.
QUESTION Mike would like to know where to purchase
goat and sheep milk in Schuylkill County.
QUESTION Shirley Schwoerer, Wysox, wants to know
how to can tiny ears of com, which she understands is
harvested from field com when it is 2- to 3-inches in length
before the tassle begins to show. She found a recipe that is for
immediate use, but her family can't eat them that fast so she
wants to can the tiny ears in jars. The recipe is for pickling
baby ears, but she would like a recipe to can without pickling
so that she can use them in dishes such as chow mein.
QUESTION —G. Sweitzer, Airville, would like to know how
to make cream of wheat or cream of farina from soft or hard
wheat berries using a grain mill. Also, wants cookings
instructions.
QUESTION —Cindy Pudliner, New Holland, would like the
recipe for the biscuit sold at the restaurant called Joey’s,
which was located beside the Comfort Inn in New Holland.
She used to order the Sausage and biscuits for breakfast The
biscuit made a light, fluffy cake biscuit.
QUESTION A.W. Good, East Earl, would like to know
where to buy Kosher Jel. A previous source is no longer avail
able because the plant burned down.
QUESTION Barb Gaugher, Mansfield, wanted a recipe
for Kosher barrel pickles like those sold at deli counters.
QUESTION Brenda Houser, Middletown, would like a
recipe to make cookies that taste like the ones served at
Shady Maple Smorgasboard. The varieties that she likes are
Chocolate Chip T ruffle, which has a chocolate batter with cho
colate chips in it and a soft chocolate center, and Peanut But
ter Truffle, which has a peanut butter batter with chopped nuts
and a soft peanut butter filling.
QUESTION K. 8., York Springs, would like a recipe to
make rotisserie chicken that tastes like that made by Rutters’
Mini Market.
QUESTION Several years ago, J. Rouse dipped a
recipe from this section for maple syrup pork chops. Her fami
ly loves the recipe, but she lost it Anyone else clip the recipe?
Send it in so we can reprint it If we do not receive an answer to
this request within two weeks, we will drop it
QUESTION Mrs. Dale Burkhart, Narvon, misplaced a
recipe for a seasoning mixture to rub into beef roast before
roasting. She recalls that some of the ingredients included
instant coffee granules, beef bouillon, salt and pepper. If we
do not receive an answer to this request within two weeks, we
will drop it.
ANSWER Lynn Rossi, Utitz, wanted a recipe for mari
nated mushrooms. Thanks to Bob Rumer, Jenkintown, for
sending in a recipe.
Marinated Mushrooms
1 pound fresh firm mushrooms (open cap)
'/» cup white wine vinegar
6 black peppercorns
2 cloves garlic, crushed
3-ounces olive oil
3-ounces water
1 teaspoon salt
1 bayleaf
Wash-mushrooms and discard stems. Pat the caps dry but
do not peel them. Combine remaining ingredients, put into a
shallow pan and bring to gently boil. Lower heat and cook 15
minutes; add the mushrooms and continue simmering for 5
minutes. Take from heat and let mushrooms cool in pan. Put
into a bowl and leave in the refrigerator for a couple of days in
the marinade to absorb full flavor. Drain and serve.
(Turn to Page B 9)
Tomato
(Continued from Page B 6)
FREEZER TOMATO PASTE
4 quarts tomato puree
7 or 8 waxed, 5-ounce paper
cups
Plastic wrap
7 or 8 rubber bands
Use largest pot you have to pre
vent stove splatters. Bring puree to
a bubbling. Simmer and cook,
uncovered, until it is reduced to
one-third of original volume. Skim
off any scum that may form. This
will take about two hours. Stir frc
quendy, making sure the bottom of
the pot is scrapped often to prevent
scorching (more frequently as
paste thickens). Lower heat to pre
vent scorching.
Transfer to double boiler for at
least one more hour. (Don’t forget
to replenish water in bottom of
double boiler). Paste is done when
it holds its shape in a rounded teas
poon held upside down for IS sec
onds without falling.
Let cool thoroughly. Finished
paste will have a graininess that
commercial mixtures do not This
turns smooth when water is added
during use in other recipes.
Pour paste into paper cups, fill
ing to brim. Cover with two layers
plastic wrap and secure with rub
ber bands around rims.
To store more than six months,
use two cups and four layers of
plastic to prevent freezer bum.
Mrs. Minns
Geneva, NY
TOMATO SALSA
7 quarts peeled, cored, chopped
tomatoes
4 cups seeded, chopped long
green chiles
5 cups chopped onion
'h cup seeded, finely chopped
jalapeno peppers
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 tablespoons salt
1 tablespoon black pepper
2 tablespoon ground cumin*
3 tablespoons oregano leaves*
2 tablespoons fresh cilantro*
Combine all ingredients except
cumin, oregano, and cilantro in a
large pot and bring to a boil, stir
ring frequently, then reduce heat
and simmer 10 minutes. Add
spices and simmer for another 20
minutes, stirring occasionally.
Ladle hot into pint jars, leaving
'h -inch headspace. Adjust lids and
process in a boiling water canner
for IS minutes.
*Optional.
This recipe works best with
paste tomatoes. Slicing tomatoes
require a much longer cooking
time to achieve desirable
consistency.
Alletta Sehadlcr
Lebanon Co. Extension
MARINATED TOMATOES
3 large tomatoes, thickly sliced
'/> cup olive oil
'/< cup red wine vinegar
1 teaspoon salt
'/«teaspoon pepper
'A clove of garlic, minced
2 tablespoons chopped onion
1 tablespoon chopped fresh
parsley
1 tablespoon chopped fresh
basil
Place tomato slices in shallow
baking dish. Combine oil, vinegar,
salt, pepper, garlic, onion, parsley,
and basil in jar. Cover and shake
until well mixed. Pour over toma
toes. Marinate, coveted, in
refrigerator for several hours.
Serves 4 to 6.
Dorothy Aughenbaugh